He was amazed to find that freshly caught fish and duck, frozen quickly in such a fashion, retained their taste and texture.

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Downstairs in the Emerald, the lounge hops with a see-and-be-seen crowd who congregate for pre-dinner craft cocktails and small plates (think fish tacos and duck spring rolls), then dancing and mingling in the later evening hours.

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Old timers laze away the hot days playing with grandkids and tending to tasks like drying fish and preserving salted duck egg yolks in the sun.

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The menu stars here are home-cooked cassoulet (a slow-cooked stew of white beans, sausages and duck or goose confit) and Mediterranean-style grilled fish.

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